Jim Plante

I searched for a cocktail with pineapple after cutting a fresh pineapple today. I had all the ingredients for this one and it sounded good to me, I did substitute Cointreau for the triple Sec, and then omitted the agave nectar, it was well balanced and tasted wonderful!

Made this with left over Toasting champagne from New Year’s Eve. A most enjoyable cocktail. I have always been a fan of daiquiri rifts!

What a lovely cocktail, I made mine with Dolin Genepy, instead of Green Chartreuse, so hard to buy right now. Thanks for the history! I think Frank Fogarty is a distant relative and chuckled when I read about him in the history. My grandfather was born a few years before Frank, John J Fogarty also born in Tipperary.

I’m pleasantly surprised. I confess my pour of the triple sec was slightly heavy, and I have never been much of a sweet vermouth fan. But I had a new bottle of sweet vermouth and this sounded good. I’m not disappointed at all! It was very good and I enjoyed it in one of my antique coupes. I’m going to try it next with Cointreau and anther with Curaçao and see how they compare!

Loving rhum agricole I loved this. The rhum is forward with the rye and other ingredients in the background. The cinnamon dusting is perfect. Think this could also be made with a small about of pimento dram maybe 1/8 to 1/4 oz. Love it.

Yes, I plan to try it with a little pimento dram next time I make it that sounds good! I didn’t use a large enough coupe glass when I made it!

I joined Sally and John, I made mine without the simple syrup and used 2 dashes of Angostura cocoa bitters! Very Nice, hey Simon the link to your Mulata Daquiri is broken. Thanks for everything!

Great aperitif. You must like Absinthe as the main ingredient. Did use half the amount of sugar syrup. Would totally make this cocktail again.

I agree, 1/2 the sugar syrup is more to my liking!

I substituted The Bitter Truth’s Bogart Bitters, it’s a great cocktail.

I’m my sailing days I was known to “splice the Mainbrace”

I so love the appeal of the licorice flavor, it always reminds me of my childhood. I thought the recipe was a little week, but there is always a place for a good low abv cocktail. It tasted good, but I fortified this with a 1/2 oz of white Cuban Rum. It was also very nice.

As of late, I’ve been enamored with sours. This is a delightful cocktail, as John Hinojos suggested with Lairds bonded 100 proof apple brandy. I may very well try it with egg whites and serve it in a old fashion glass but I so love my antique coupes and love to part of a good contrail in them!

Oh my this was so good, I had to mix a second! Cheers!

This has become my goto Tequila cocktail!

Having a mild case of Covid, and this is just what I needed! I made mine with rich Demerara syrup. I think dash of angustura bitters might be nice also.

Great drink, as it stands. You might edit the recipe to say shake the the first 5 ingredients. I believe you forgot to do that after removing the rum. I’m going to try the the Old Mr Boston recipe, thanks Mr Brooke, it sounds interesting also.

I normally drink my scotch on the rocks, but wanted to try something new, I substituted Jäegermeister for the Benedictine DOM. It was a very tasty cocktail. I need to pick up some Benedictine to add to my home bar.

This is a wonderful refreshing drink. This is my first cocktail with elderflower liqueur, St Germains is wonderful and ads such a nice light floral touch to this collins. Cheers to Bob and all the followers here, I'm new to the group and really enjoying trying new drinks!

This is a wonderful sweet and sour cocktail, although I had to substitute a little on the formula. I didn’t have the pimento liqueur or the cherry brandy, so I used 1/2 oz of brandy and mixed it with 1/4 oz of Luxardo Cherry Syrup, and a dash of Angustura Bitters. I look forward to trying it as formulated.

This is a great drink and very refreshing. I used Beefeaters London Dry Gin, skimped just slightly on the Roses, I prefer dryer drinks in general, but if you like them sweeter, go for it!